I like to trim off the burnt ends (the crunchy stuff) and use it to make a big batch of baked beans. Use pinto, black, red what have you just make sure you put a little bourbon in everything. And I mean everything (one).

My honey do list is keepin' me from my smoker so I'm gettin' antsy reading what you guys are concocting. You're killin' me!

Smokey-bones, congrats on your first brisket!!! I'm happy to hear all went well. I'm interested to hear more about it if you would care to describe how you cooked it, and see any photos if you took some.

My wife likes a brisket omelet with onion and bell pepper when we have leftovers.

A little OT here, but for anyone who hasn't tried it, Steven's Basic Barbecue Sauce from The Barbecue! Bible is fantastic. It has become our most-used sauce. My wife will no longer accept her former favorite KC Massterpiece. I tweak it a little by using more molasses and brown sugar because we like our sauce on te sweet side.

I make a big batch and freeze it in zipper bagged serving-size portions.